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Monday, July 9, 2012

Good Morning, I hope you had a wonderful weekend! We're in Rome today taking in the sites and eating great food. Too bad it's only for the day, but we'll make the most of it I'm sure! Today, I'm excited to have my dear friend Bia from Rich and Sweethere to share her recipe with you. She never disappoints and this cake looks phenomenal doesn't it?! Please join me in welcoming Bia to CEK!

My name is Bia Rich and food is my passion!!! Our bodies need
food to survive... good food that is... food that is cooked from scratch with
love! That's who i am and how i cook! I love to entertain. I love wine. But
more than anything, I love food!

In a medium bowl sift together flour, baking soda
and salt. Add lemon zest and stir together. In the bowl of a electric mixer, cream butter and
sugar until softened. Add eggs, one at a time and 3 tablespoons lemon juice and
mix it until combined, running a spatula thru the sides of the bowl after each
addition.

Add half the flour mixture and half the yogurt and
mix until combined. Add the other half and mix it in.

Gently fold in blueberries and pour into prepared
pan. It is a little thick batter so you will need to help smoothing it with a
spatula.

Bake in preheated oven for 1 hour 10 minutes or
until a toothpick inserted in the center of the cake comes out clean. Cool 5
minutes on rack. Remove from pan and let it cool completely.

In a small pan heat 2
tablespoons lemon juice. Add powdered sugar and whisk until dissolved. With a
fork, lightly poke a few holes on top of cake and drizzle lemon glaze all over.